How to cook canned food in oil. Canned river fish recipe at home

20.10.2019

16.09.2016

If your husband sometimes brings a solid small fish from fishing, and the cat is no longer able to eat all this "wealth", you have to cook this little thing somehow. Just what to do with her? If you fry it, you won’t see it in a frying pan, if you cook your fish soup, it’s all small bones… But don’t throw away the catch, really! From fish trifles, and not only from it, you can cook a chic appetizer that simply "flies away" from the table.

Recipe 1. Canned small river fish with onions

According to this recipe, you can preserve small river fish at home: perches, roach, bleak, dace, ruffs, minnows and other trifles.

Ingredients:

✵ small river fish - 1 kg;
✵ onion - 200 g;
✵ vegetable oil - 100 ml;
✵ dry wine (or water) - 150 ml;
✵ vinegar 9% - 50 ml;
✵ salt - to taste;
✵ spices (allspice, bay leaf) - to taste.
.

Cooking

1. Peel small river fish from scales, remove the insides, cut off the heads, fins, tails and rinse the carcasses thoroughly.
2. Put a layer of onion, cut into rings, on the bottom of the pan, then a row of fish carcasses and add salt. Thus, alternating salted layers of onion and fish, fill the pan no more than 2/3 of the volume.
3. Add spices (allspice, bay leaf), pour vegetable oil, vinegar and dry wine (or plain water).
4. Put the pan with the fish on the stove and simmer over low heat under a tightly closed lid for 5 hours. If you have a pressure cooker, then the process is significantly reduced - 2 hours is enough. In the finished fish, the bones become so soft that they do not need to be separated from the pulp.
5. Put the finished fish, without removing it from the heat, into hot dry sterilized jars, cork with boiled tin lids, turn it upside down (to check the tightness) and wrap it with a blanket until it cools completely. Then place in the refrigerator for long-term storage.

Good luck preparing!

Recipe 2. Canned small river fish in oil

A fairly simple recipe for canned fish trifles. It turns out an interesting snack dish that can be eaten just like that or added to salads, soups, etc.
This recipe can be used with any type of fish. The only thing that will vary in the cooking process is the time. Different types of fish have different bone density, and the coarser they are, the longer it will take to keep the fish in the oven. Sometimes it takes 5-7 hours. The bones of smelt and vendace are steamed the fastest. But roach, bream, perch, crucian carp, pike are cooked much longer. In any case, even in a small roach, after 2 hours of stewing, the bones remain quite coarse. Therefore, it requires at least 3 hours of stewing in the oven.
In this recipe, we will consider the preparation of homemade canned fish from dace, bleak, grayling, smelt and vendace. For this fish, 1.5-2 hours (from the moment of boiling in jars) in the oven at a temperature of + 150 ° C is enough to be ready for use. If the dace or bleak is very small (10-12 cm), then 1 hour is enough for all the bones to steam out, and the canned food practically does not differ from the factory ones.

Ingredients

Spices - based on a can of 0.7 l:
✵ small fish (bleak, dace, grayling, smelt, vendace);
✵ small bay leaf - 1 pc.;
✵ black pepper (peas) - 10 pcs.;
✵ carnation (bud) - 1 pc. (optional);
✵ vinegar 6% - 1 tbsp. spoon;
✵ vegetable oil - about 400 ml;
✵ salt - to taste (about 1 teaspoon);
✵ tomato paste - 2 tbsp. spoons (optional)
To calculate the weight of a particular product, a comparative table of measures and weights will help you.

Cooking

1. Clean the fish, gut, cut off the head and tail, rinse thoroughly. If the fish is large, cut in half or into several pieces.
2. In clean jars, put the entire specified set of spices. Add vinegar and tomato paste (for canned food in tomato). Vinegar accelerates the softening of fish bones.

3. Then lay the fish so that it takes up 2/3 of the jar.
4. Pour vegetable oil into each jar so that it is flush with the fish. Add boiled water, leaving about 1.5 cm to the edges of the jar so that when boiling, the liquid from the jar does not spill out.
5. Cover jars with fish with foil, press it tightly around the neck and place on a baking sheet in a cold oven. At the very bottom, you can put a baking sheet with water (if the juice accidentally runs out of the cans, and you have a "safety net"). Turn on the fire and preheat the oven to +250°C. As soon as the liquid in the jars boils, reduce the temperature to + 150 ° C and simmer for 2 hours.
6. Sterilize the lids 10 minutes before being ready (boil for 10 minutes).

7. After 2 hours, turn off the oven and let the jars stand for 5 minutes and only then tighten the hot lids. If you immediately tighten the jar with a lid, then it can explode under pressure.
This harvesting method is good because there is no need to sterilize the jars. Ready-made canned fish, both in pure oil and with the addition of tomato paste, are stored in the refrigerator for 2 months. They will not be able to stand there longer, because. they are eaten, as a rule, in the next 2-3 weeks. The taste of such canned food largely depends on the amount and composition of spices. Here you can fantasize in any direction, the main thing is to have a fish!

Good luck preparing!

Recipe 3. Canned small river fish in tomato, cooked in a pressure cooker

Home-cooked river trifles are in no way inferior to store-bought canned fish in tomato, and even superior, because the composition and proportions of the ingredients can always be chosen to your liking.

Ingredients:

✵ small river fish - 1.5 kg (net weight);
✵ tomato paste - 300 g;
✵ mustard - 80 g;
✵ vegetable oil (refined) - 1 cup (200 ml);
✵ water (purified or spring) - 1 cup (200 ml);
✵ salt - 1 teaspoon (heaped);
✵ granulated sugar - 3 tbsp. spoons;
✵ black pepper (peas) - 3-4 pcs.;
✵ allspice (peas) - 3-4 pcs.;
✵ carnation (buds) - 3-4 pcs.

Cooking

1. Gut fresh river fish, cut off heads, tails and fins, rinse thoroughly. In a very small fish, scales, fins and tails can not be removed.
2. Pour vegetable oil into the bottom of the pressure cooker and lay out the fish.

3. For pouring in a separate container, combine tomato paste, mustard, vegetable oil, water, salt, sugar and mix thoroughly until smooth.

4. Pour the fish with the resulting tomato sauce and shake the pressure cooker slightly so that the filling is evenly distributed, then close the lid tightly and put on medium heat. As soon as steam begins to come out of the valve, reduce the heat to a minimum and cook for 50 minutes from the moment of boiling.

Preservation recipe for sprats from river fish

Kitchenware: three glass jars with a volume of 0.5 liters; three iron lids for jars; kitchen ceramic knife; pressure cooker; wooden cutting board; measuring cup and kitchen scale; capacious deep bowl; capping device; a warm blanket.

Ingredients

Step by step cooking

We clean the fish in the amount of 900-1000 g from scales, then cut off the tail, head, fins and take out the insides. Rinse the fish thoroughly under a strong stream of cold water. Cut the carcasses into small pieces about 2.5-3 cm wide.
We spread the chopped product in a deep bowl and add 18-20 g of salt there, mix thoroughly.
At the bottom of each jar we put 8-9 peas of a mixture of peppers, 1 bay leaf, a pinch of nutmeg and 2 cloves.
We tightly lay the prepared pieces of fish on top of the spices to the level of narrowing of the neck of the jar.
Pour the fish with sunflower oil so that all the pieces are covered with liquid. We cover the jars with lids and put them in a pressure cooker.
Pour cold clean water into the device to the level of the narrowing of the neck of the cans. We close the pressure cooker with a lid and send it to a strong fire. Bring water to a boil, then reduce heat to low. We leave canned food to cook for 2.5-3 hours. After three hours of canning, remove the pressure cooker from the stove and let the water cool completely.
We take out the cans from the water and roll up the lids with a device designed for this. We send canned food to a dark place, wrap them in a warm towel and leave them in this form overnight. We clean the cooled preservation in the refrigerator or cellar for long-term storage.

You can follow the whole process of preserving sprats at home by watching the video below.

When choosing fish, I advise you to pay special attention to perch, roach, minnows, ruffs. Canned fish from the listed types of fish will surprise and delight you with its aroma and unusually pleasant taste.
If you are going to add chopped spices to canned food, mix them with fish pieces, and do not put them separately in a jar.
Cloves and nutmeg are very fragrant spices that have a specific taste, so do not put too much of them. Moderately added spices will give canned fish a pleasant spicy taste.
The recipe indicates the amount of salt to obtain lightly salted preservation. If you like salted fish, then increase the amount of this spice.

Recipe for preserving river fish in tomato sauce

Cooking time: 1 day and 10 hours.
Calorie content (per 100 g): 92-99 kcal.
Number of cans: four liter jars.
Kitchenware: a large-diameter frying pan, preferably with a non-stick coating; wooden spatula with a thin edge; measuring cup and kitchen scale; several capacious bowls; four liter jars and four lids for them; wooden board for cutting; kitchen ceramic knife; large saucepan; cloth or kitchen towel; a warm blanket; canning machine.

Ingredients

Step by step cooking

Preparing the fish

Let's prepare canned food

Carefully remove the jars from the pan and roll them up. We put the canned food in a dark place and wrap them in a warm blanket. When the jars are completely cool, we send them to a place for conservation storage.

Video of the recipe for the conservation of river fish

You can watch the step-by-step canning of river fish in tomato sauce in the video below.

Recipe for canned river fish in a slow cooker

Cooking time: 4:20-4:40.
Calorie content (per 100 g): 123-128 kcal.
Servings: from 3 to 7.
Kitchenware: kitchen ceramic knife; several deep containers of different sizes; multicooker of any brand; wooden cutting board; measuring cup and kitchen scale.

Ingredients

Step by step cooking

Fish in the amount of 900-1000 g are cleaned, washed and gutted.
In the bowl of the device we lay out 6-7 bay leaves and 11-13 peas of allspice. Peel the onion, rinse thoroughly and cut in half. We send the onion halves to the bowl with spices.
Cut the fish into pieces 3-4 cm wide.
We spread the chopped carcass into the bowl of the device and add 8-10 g of salt.
Pour 65-70 ml of vegetable oil and 10-12 ml of vinegar there. Then add 230-300 ml of water. The liquid should completely cover the pieces of fish.
Close the lid of the device and select the program "Extinguishing" or "Simmering". We cook the dish for about 4-4.5 hours.
After the specified time, we leave the fish to simmer in the "Heating" mode for about 10-15 minutes.

Video of the recipe for the conservation of river fish

After reviewing the video below, you will learn how to cook canned river fish in a slow cooker according to the above recipe.

Do you want to surprise and pamper your family with an unusually fragrant and amazingly tasty dish? Prepare a hodgepodge with sausage and pickles. It is believed that this dish comes in handy the next day after a stormy feast.
It is no less tasty and very nutritious. This delicacy will appeal to all members of your family, even picky eaters. You can also slightly simplify the recipe and cook. This dish will be a wonderful decoration of the festive table.
Have you ever tried? If not, start collecting the necessary ingredients right now. Amazing taste, delicious aroma and exquisite look of the dish will amaze any gourmet.
Friends will appreciate your culinary skills if you cook something delicious for them.
“Funchoza with chicken and vegetables” confidently replaces the usual pasta and egg noodles from Russian cuisine. If you want to know why, then cook this unusually tender and amazing-tasting dish.

I hope that after reading my recipes, you are intrigued and are already going to the supermarket for ingredients for preserving fish. Be sure to tell in the comments about your family's impressions regarding canned river fish according to the above recipes. If you are familiar with other canning recipes, share the information in the comments. I wish you only enthusiastic exclamations and praises! Eat for health!

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Canned roach

The ray-finned fish of the carp family is a roach, a silver fish, as the fishermen affectionately call it. Many subspecies have their own names (sorog, ram, vobla) or are also collectively called roach. The fish is considered of little value. In vain. Her dishes are very tasty. There are lovers who consider the most delicious caviar among all river dwellers.

Although the fish is of little value, canned roach is priceless. They are delicious and keep well. They are quite easy to prepare. It will take time, but later it will pay off with reliable supplies. Canning will help keep the entire catch without loss.

Canned roach at home

How to cook homemade canned roach?

For canning, they usually choose smaller fish - small and medium in size, which you don’t want to fry. Carefully clean the carcasses, taking out the insides. Cut off the heads, cut off the fins and tails. They cut along the back along the ridge, take out the skeleton with lateral bones. Rinse thoroughly inside and out. Dry with paper towels.

Small carcasses are left whole or the whole fish is cut into pieces of equal size. Salt, sprinkle with pepper, leave to lie down while preparing dishes and other products for preservation.

All used utensils and tools are well sterilized. Jars are carefully prepared, preferably of the same size, so that they can be conveniently sterilized in boiling water.

Canned roach at home is prepared according to different recipes. Almost any recipe for canning river fish is suitable for roach. They are poured with oil, tomato sauce / juice, vegetables are added or the fish is stewed in its own juice. Lots of options.

Homemade canned roach in oil

For 1 kg of fish

butter - 200 g
laurel - 4 leaves
black pepper - 6-8 peas
salt - 1 tbsp. l.
boiled water

Vegetable oil is poured into the pots. Spread salted and half an hour lying pieces of roach or whole fish carcasses. Fill with water so that it barely exceeds the level of the fish.

The pots are tightly closed with lids. Put in the oven, heated to 120 °. After 15 minutes, the heating temperature is reduced to 100-110°. If the water in the pot boils away, it is added. Simmer in the oven for 4 hours from the moment the water boils.

Half an hour before readiness, add laurel and pepper, after crushing the bay leaves.

Hot fish is placed in sterilized jars, rolled up. Canned food is stored under polyethylene lids for 1-2 months.

Canned roach - pate

A recipe for those who like to make snack toasts, sandwiches, canapes, sandwiches.

For 1 kg roach:

tomato sauce - 500 g
onion - 2 pcs.
oil - 1.5 tbsp. l.
garlic - 5 cloves
black pepper - 6-9 peas
hot red pepper - 1-2 pods
ground black pepper -1/3 tsp.
laurel - 3-4 pcs.
cloves - 1/2 tsp
coriander - 1/2 tbsp. l.
salt - 1 tbsp. l.

Fish, onions, garlic, pepper, freed from seeds, are twisted in a meat grinder. Spread on a frying pan with oil. Salt to taste, pepper, add spices: cloves, coriander, crushed bay leaves, peppercorns. Simmer over low heat, tightly closing the pan.

After 10-15 minutes, pour in the tomato sauce, mix, close, keep on fire for another 5 minutes.

Pate is laid out in small hot jars, trying to avoid voids. Roll up, for 4.5 hours put on sterilization in a pan with water reaching the shoulders of the jars. As the water boils, add more water so that its level is the same.

The jars are turned over, wrapped, allowed to cool in warmth, then taken out to the cold.

Homemade canned roach in tomato

1 kg roach:

tomatoes - 2 kg
butter - 150 g
onions - 2-3 pcs.
9% vinegar - 3 tbsp. l.
sugar - 5 tbsp. l.
cloves - 4 buds
pepper - 4 peas
laurel - 4 leaves
salt - 1 tbsp. l.
flour for roasting

Salt the pieces of fish, let lie down for half an hour. Roll in flour, fry on both sides in vegetable oil.

Boil the tomatoes a little, wipe, removing the seeds and peel. Add fried onion, vegetable oil, laurel, cloves, peppercorns, vinegar and sugar. Stirring, boil the sauce for 5 minutes.

Put the fish in jars, filling each layer with tomato sauce. Cover with lids, boil in a container where water is poured, reaching the shoulders of the cans. After an hour, roll up the lids and sterilize for another 5 hours.

It is easy to make your own edits to any recipe. For example, add your favorite spices, vegetables, roots, dry herbs, cereals. Canned fish with beans, carrots, pearl barley and rice, horseradish roots, parsley and celery are delicious.

Please write in the comments what kind of canned roach you cook at home.

9 Unique Fish Canning Recipes

Fish lovers! Here is the most popular selection of fish canning recipes. I hope you find the best recipe for yourself.

1. Fresh-frozen pink salmon - 2 kg,

Tomatoes - 2 kg. Carrots-800 g. Bulb onions-500 g. Salt -1.5 tbsp (30g), Sugar -200g. Vinegar 9% - 5 tbsp. l. vegetable oil - 400 ml. Bay leaf -3 pieces, black pepper to taste. But, fish can be any.

Pass the tomatoes through a meat grinder and simmer for 20 minutes. Cut the onion, fry in vegetable oil. Grate the carrots on a coarse grater and fry in oil. Prepare the fish (remove the heads, tails and entrails, bones). Combine everything together and simmer for 1 hour. Add vinegar 5 minutes before the end of cooking. Put the finished mass into sterilized jars, roll up, wrap until completely cool.

2. Sardines

Before cooking sardines, you need to gut all the insides of the fish, clean it from scales, cut off the head, tail and fins. Salt the fish to your taste and leave to lie for 30-40 minutes at room temperature. Transfer the fish to a colander and dip in boiling sunflower oil and fry for 2 minutes. In prepared jars for preservation, put 1 bay leaf, 3-5 peas of black allspice at the bottom. Put the cooled fish in jars, pour in sunflower oil, in which there were sardines for 2 minutes. Cover the jars with a lid and heat over low heat for 45 minutes. Then roll up the jars with the contents hot. Sterilize rolled jars for 50-60 minutes. Repeat the sterilization process 3 times every 24 hours.

3. Sprats at home

From small fish (perch, roach, minnows, ruffs, dace, etc.) at home, you can cook a dish that tastes like sprats. To do this, the fish must be cleaned of scales, remove the insides, heads, fins and tails, rinse the carcasses. At the bottom of the pot (or pressure cooker) you need to put a layer of onion, cut into rings, salted carcasses on it. Lay three or four layers in this way, but at the same time fill the pan no more than 2/3 of the volume. Add allspice, bay leaf, pour vegetable oil, vinegar and dry white wine or water. For 1 kilogram of fish, 200 grams of onion, 100 grams of oil, 50-9 percent vinegar and 150 grams of dry wine or water, spices and salt to taste will be required. Simmer over low heat under a tightly closed lid for three to five hours (in a pressure cooker 1-1.5 hours). In cooked fish, the bones become so soft that they do not need to be separated from the fish meat when eaten.

4. Canned fish in oil

After removing the entrails, the fish (mullet, bonito, etc.) are thoroughly washed from blood, drained and cut into pieces depending on the size of the dishes intended for canning. Then the fish is kept for half an hour in a saline solution (250 g of salt per 1 liter of water). It is washed from salt and fried on all sides in vegetable oil until browned. Fried fish is placed in a glass jar. Between the pieces put grains of black and allspice, bay leaf and slices of lemon. Then it is poured with vegetable oil, in which the fish was fried, so that there is a 2 cm oil layer on top of the fish. Store in a cool place.

5. Fish in tomato sauce, home canning.

Recipe for 4 standard jars with a capacity of 0.5 liters. In asp, pike perch, carp, gobies, the belly is cut, in horse mackerel and mackerel, the heads are cut off, the insides, tails and fins are removed. Peeled asp, carp and mackerel are cut into pieces, gobies and horse mackerel are preserved whole. The fish is washed when the water drains, sprinkled with salt at the rate of 1 tablespoon of salt per 1 kg of fish and after 30 minutes rolled in flour, fried in vegetable oil on all sides. Cool for 30 minutes, put in jars and pour boiling tomato sauce 2 cm below the top of the neck of the jar. To prepare the tomato filling, 300 g of onion are peeled, cut into slices and fried until golden brown in 150 g of vegetable oil. 2 kg of mashed tomatoes are poured into an enamel bowl, put on fire, add fried onions, 4 cloves, 4 bay leaves, 4 grains of bitter and allspice, 4-5 tablespoons of sugar and a tablespoon of salt, 4-5 tablespoons of 5% vinegar, bring to a boil. Banks are filled 2 cm below the top of the neck, put in a pan on a wire rack. The amount of water in the pan should be 3-4 cm below the top of the neck of the jar, and its temperature should be 70 degrees.

The pan is put on fire, covered with a lid, brought to a boil and the jars are heated for 50 minutes. After that, each is covered with a lid and sterilized for 6 hours. After sterilization, the jars are cooled without being removed from the pan and without opening it. The amount of fresh fish for 4 cans with a capacity of 0.5 l: asp - 2 kg, pike perch - 2.4, carp - 3.6, gobies - 3.2, horse mackerel - 2.2, mackerel - 2.4 kg. To reduce the processing time, you can use the method of re-sterilization. To do this, the filled jars are closed with lids, placed in a saucepan with water heated to 70 degrees, boiled for 50 minutes, the quality of the cans is checked and sterilized three times for 90 minutes with breaks of 24 hours.

After each sterilization, the jars are cooled in the same pan where the heat treatment was carried out, without draining the water and without opening the pan lid. The initial water temperature during the 2nd and 3rd sterilization is 20-30 degrees.

6. Recipe for preserving pink salmon at home

Salt like this: take a steak, put it in a plastic bag, add salt and a little sugar there. Approximately 0.5 kg of fish, a tablespoon of salt and half a teaspoon of sugar. Shake the bag and refrigerate. Take out a couple of times a day to shake and clean again. After 2-3 days salted pink salmon is ready.

7. Minnows stewed in marinade

Put oil, finely chopped onion, parsley root and greens into a saucepan or pot, pass through. Add bay leaf, salt, pepper, chopped tomatoes, not gutted minnows, simmer for at least 4~5 hours and let stand. Serve with mashed potatoes sprinkled with dill. Such minnows are obtained like sprats in tomato sauce with soft bones. Store below 15°. 600 g minnows, 50 ml oil, 2 onions, 3 tomatoes, 1 bay leaf, 6 peppercorns Other fish are also made, especially small fish. If simmering in a pressure cooker, then 30 minutes is enough.

8. Recipe for canning small fish

How to preserve fish at home. Get smaller fish, such as perches, brushes, crucian carp, etc. clean them. Then cook vegetable frying from grated carrots and finely chopped onions. Add sugar, salt, vegetable oil and your choice (tomato paste, tomato juice or tomato sauce) to it, then mix all the ingredients well. After that, put raw carrots on the bottom of the pressure cooker, then fish, add salt, pepper, onion and tomato. Then repeat again carrots, fish, onions and so on until almost the end of the pressure cooker. Pour all this with vinegar, add 100 grams of preferably white wine, bay leaf, black pepper and 1/2 cup of water for piquancy. Stew all this for about one hour, but this is the time for small fish, if you have a large fish or cut into large slices, it must be stewed for about two hours over low heat in a pressure cooker. After full readiness, spread the prepared composition into small jars

9. Canning fish at home

If you have a lot of fish, it is not necessary to salt or dry it. You can stock up on excellent canned fish. Any kind of fish is suitable for canning - river, lake, sea.

Only fresh fish is suitable for the preparation of canned fish. It must be processed only in a clean room. The utensils and materials that are used must be kept in perfect cleanliness, strictly follow the recommended recipe and processing conditions. The time of sterilization of canned fish (8-10 hours) can be reduced by repeated or multiple sterilization.

Bon appetit!

Canned fish is rightfully considered a universal dish. Experienced housewives prefer to cook the product for future use in order to be able to enjoy it at any time of the year. Store-bought canned foods are crammed with preservatives, thickeners, flavor enhancers and additives that are detrimental to health. Homemade preparations are distinguished by a natural composition, therefore they are of better quality and more useful. We give practical recommendations, highlight the main aspects.

Cooking features

For the preparation of canned food, you can use any fish, both sea and river. However, experienced housewives, through trial and error, identified certain varieties that are optimal for harvesting. Give preference to carp, pike, tench, bream, roach, crucian carp and other species that live in large bodies of water. As for sea fish, mackerel, capelin, sprat are most often preserved.
Fish suitable for home cooking should not be damaged. Carefully inspect the carcass before subjecting it to conservation, use only fresh products. In most cases, corn, olive or vegetable oil is added to the product. This ingredient improves taste and increases shelf life. Often you can find recipes based on tomato sauce with seasonings and aromatic spices.
Canned fish are rolled into small jars. The optimal volume is considered to be from 0.3 to 1 liter. Before laying out the finished product in containers, they must be sterilized. For these purposes, a water bath is used. To carry out the procedure, take a wide pan, place a cloth or board on the bottom, put a jar. Fill with water, boil over medium heat for a quarter of an hour. Do the same for the lids.

Sprats in wine

fish (small) - 0.8 kg.
vegetable oil - 100 ml.
dry white wine - 145 ml.
onion - 3 pcs.
pepper (pea) - 5 pcs.
laurel leaf - 6 pcs.
vinegar solution (table) - 45 ml.
seasonings (optional) - to taste
salt - 55 gr.

For the preparation of canned food, small fish (sea or river) are suitable. Give preference to minnows, roach, perch, ruff, dace, etc.
After selecting raw materials, clean the carcasses from scales, remove the intestines and clean the cavity from the dark film. Wash the fish thoroughly under running water, dry it so that it does not soften.
Choose the optimal pan with thick walls and a bottom, cut the onion into rings, put one part in a container in a thin layer. Now spread small fish in one row, salt on top. Again, make a layer of onions, alternate the components until the pan is 2/3 full.
After that, add peppercorns, add bay leaf, pour in oil. Mix table vinegar (concentration 9%) with white wine, fill them with fish. If desired, you can replace the wine with drinking water, observing the proportions.
Cover the pan with a lid, put on the stove, simmer at minimum power for about 4-4.5 hours. Owners of pressure cookers will have a much easier time, the duration of languishing is reduced to 1.5 hours.
The structure of the fish will tell you about the readiness of the product. The carcass has such soft bones that they literally melt in your mouth, you will not notice them. As soon as a similar consistency is reached, roll up the product in sterile jars, send it to the cellar for long-term storage.

Sprat with vegetables in tomato

sprat - 2.8-3 kg.
carrots - 0.7 kg.
fresh tomatoes - 2.8 kg.
onion - 0.8 kg.
coarse salt (preferably sea) - 200 gr.
vinegar - 90 ml.
beet sugar - 250 gr.
bay leaf - 10 pcs.
pepper (peas) - 14 pcs.

Peel the capelin, roach or sprat from the insides, cut off the heads, tails and fins. Wash and dry carcasses. Rinse the tomatoes with water, remove the stalks, pass the vegetables through a combine, blender or meat grinder, pour the tomato juice into an enamel pan. Turn on the burner to a minimum, cook the chopped tomatoes for about half an hour (until boiling). After that, add sugar, salt, mix until the crystals dissolve.
Peel the carrots, grate on a coarse grater. Cut the onion into half rings, fry the vegetables until golden brown in sunflower oil. Send the frying to the tomatoes, mix, simmer under the lid for another 10 minutes, turn off the stove.
Take a thick-walled saucepan. Put a layer of boiled tomatoes with frying on the bottom, then add the fish, placing it in one row. Fill the pan 2/3, without fail, the last layer should be vegetable. Add peppercorns, laurel and other seasonings as desired.
Close the lid tightly, simmer for 3 hours, do not stir. A quarter of an hour before the completion of the procedure, take a Chinese stick, make holes in canned food. Pour vinegar over the mixture so that it flows into the holes and saturates the composition.
Sterilize containers and lids in a water bath, dry them so that moisture does not get into canned food. Pack the finished product, roll up, cool at room temperature. Take it to storage in the basement or cellar.

Silver carp in oil

silver carp - 1 kg.
olive oil or vegetable oil -300 ml.
ground black pepper - 20 gr.
sea salt - 60 gr.

First of all, you need to cut the fish. Cut off the head, tail, fins. Take out the insides, scrape off the dark film in the cavity. Wash the carcass, dry it with paper towels.
Cut the fish into thin slices, if desired, you can remove the backbone. Fillet lovers are advised to remove the skin, then chop the carcass into small slices.
Prepare jars, sterilize them in a convenient way. You can put the containers in the oven and heat well. Some perform the procedure by means of a water bath (boiling for about 20 minutes).
After sterilization, dry the container, start laying out the fish slices in layers, overlapping each row with salt and ground pepper. Fill the container in such a way that the fish reaches almost to the neck (indent 1-2 cm). After all the manipulations, fill the product with oil.
Now pick up a wide pan with a thick bottom, place a thick cloth or board. Put the jars in it so that they do not touch each other. Pour in water, the liquid should reach the middle of the cans.
Boil the products for about 20 minutes until the bones (if any) are completely softened. Before turning off the burner, take 1 slice and taste it. If everything is fine, roll up the jars and cool naturally.

Sprats in a multicooker

fish (any) - 1 pc. big size
carrots - 1 pc.
tomato paste - 60 gr.
onion - 2 pcs.
vinegar - 25 ml.
salt - 70 gr.
seasonings - optional

Gut the carcass, remove the head, fins, tail, remove the scales. Remove the bladder from the cavity of the fish. Follow the steps carefully, otherwise it will tear and give the sprats bitterness.
After all the manipulations, wash the carcass, dry it with paper towels, cut into slices. Then mix seasonings with salt, rub the fish on all sides.
Take out the bowl of the multicooker, place the raw materials in it, start preparing the sauce. Dilute the tomato paste with water 1:1, mix. Pour in table vinegar, fill the fish with the resulting sauce.
Peel and grate the carrots on a coarse grater, chop the onion into rings, place the cooked chopped vegetables on top of the fish in the sauce. Place the multi-bowl in the device, close the lid, set the "Extinguishing" mode.
To check the readiness of sprats, take out a small piece, evaluate it for taste. The bones should become soft, barely noticeable. After the quenching is completed, roll the fish into sterilized jars, send it to storage or immediately start eating.

Sprats in tomato

fish (any) - 1.3 kg.
tomatoes - 2.1 kg.
salt - 30 gr.
vegetable oil - 150 ml.
onion - 320 gr.
pepper (peas) - 6 pcs.
bay leaf - 7 pcs.
granulated sugar - 150 gr.
salt - 35 gr.
vinegar - 100 ml.
vegetable oil - 40 ml.
wheat flour - 30 gr.

Gut the fish, prepare the carcass for conservation. Wash it, cut into small pieces. Rub the slices with salt, leave for 1 hour. At this time, start preparing the tomato sauce.
Wash the tomatoes, remove the stalks, place in a wide enamel pan. Pour a small amount of water, add seasonings, vegetable oil, granulated sugar and vinegar. Boil vegetables for about half an hour, then turn off the burner.
Wipe the tomatoes through a sieve or chop in a blender / meat grinder. Add table vinegar, then put it back on the stove, simmer over medium heat for 30 minutes. At this time, fry the fish slices in a pan, after dipping them in flour.
Sterilize the jars, dry them, otherwise even a drop of water can ruin the entire product. Place the fish in containers, pour the resulting tomato juice. Put in a wide saucepan and boil in a water bath for about 1 hour.
After the due date, roll up the container, sterilize, the duration of the procedure is 4 hours. To prevent the covers from being torn off, fix the special holder. Next, remove the twists, turn the neck down, cover with a warm cloth. Let cool under natural conditions, send to storage.

Preservation of fish in the oven

Sprats can be cooked not only in a slow cooker or on the stove, but also in the oven. Remember a few important rules to carry out conservation correctly.

Choose jars of the same size so that the composition is soaked evenly. In this case, the optimal volume is considered to be 0.3-1 l.
Before laying the raw materials, sterilize and dry the container, otherwise the cans may explode during storage. Arrange the fish in such a way that there are no gaps.
In order for the fish to steam well, wrap the neck with food foil. Make sure that no air enters the cavity, otherwise the product will dry out.
Place a tray of water on the bottom shelf to moisten. In this case, the containers with the composition are placed in the middle of the oven.
After you send the cans with the contents inside, wait until it boils, then reduce the power to 100 degrees. Preserve sprats in this mode for 5 hours, then pour hot vegetable oil and seal.

It is easy to cook sprats if you have information regarding the available technologies. Choose fish to your taste and budget, consider recipes based on tomato juice, vegetable oil, add spices and seasonings as desired. Preservation of fish is an easy process, the main thing is to observe important features, observe the proportions and duration of exposure.